Recipe card
Nonche
Nonche is a staple in Konkani households. In Konkani, vegetables are called randekayi or tarakari, and pickle is called nonche and achar in Hindi. This pickle (achar) is oil-free and easy to make. Always use crisp and crunchy vegetables for best results. Serve these pickles with hot, steaming idlis or khotto, undi, or simple dalitoy and steamed rice or with rice congee (peja) for a vegetarian meal. This vegetable pickle is also served as a side dish at many weddings and special events. Homemade pickles (achar) are always tastier than store-bought ones, and you will be surprised at how simple they are to make.
Ingredients
Dry red chilies: Use a combination of Kashmiri and Guntur or salem gundu for the heat and color. Mustard seeds: the flavor of the Indian pickles comes from the addition of mustrad seeds (sasama) Hing and turmeric: Adds traditional village-style flavor. Vegetables: You can use 2 to 3 or all or a combination of vegetables like cauliflower, raw mango (ambuli), carrot, alsando (long beans), ambado (hog plum, crushed), ginger, tendle (ivy gourd), green chilies, lemon, star fruit, bimbul, etc. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Chop the vegetables into small pieces. Make sure they are fresh, crunchy and crisp for best results. Use the combination of vegetables mentioned above.Add the vegetables to a mixing bowl and sprinkle salt. Cover and marinate for at least 2 to 3 hours. Overnight is the best. In a blender or mixie jar, add red chilies, mustard, coriander, hing, and turmeric with a little water that is boiled, cooled, and blend to a smooth paste. Add this paste to the vegetable mixture and mix. Add the water as needed to adjust the consistency. Keep it medium thick consistency. Cover it and keep it in the refrigerator for 4 to 5 hours so that it absorbs the flavor. Add it to a clean glass jar and store it in the refrigerator for up to 1 month.
Tips
We are just boiling the water and keeping it ready. Do not add all the water at once. It will make your pickle watery. Add only as needed. Adding boiled and cooled water while making pickles will help them last longer. Also, make sure the bowl, spoon, blender, and everything else is clean and dry. Do not add too much salt at once. Taste after marination and add more if needed. Bimbul (tree sorrel), karmbal (star fruit) can also be used instaed of raw mangoes. Pickle can be served right away. For better results, let it rest for a few hours.
Accompaniments for pickles
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